Traditionally, tandoori chicken is cooked in a clay oven heated by charcoal or wood, called a tandoor. When cooking, juices from the chicken would drip onto the hot charcoal, giving the meat its unique smoky flavour. A simple tandoori marinade infuses chicken with aromatic flavours in this creative twist on a popular and tasty Indian dish. Juicy and mildly spiced chicken is the perfect flatbread topper to complement the vibrant and delicious, sweet and spicy layers of flavours. To make it a quick-and-easy assembled meal, prep all the ingredients a day ahead when marinating the chicken.
Frozen asset
If you’re short on time, you can use the convenient frozen squash cubes that many grocery stores now carry in the frozen vegetable section.
- 2 Tbsp (30 mL) ground cumin
- 1Tbsp (15 mL) ground cardamon
- 1 Tbsp (15mL) ground coriander
- 2 tsp (10 mL) ground black pepper
- 2 tsp (10 mL) ground cinnamon
- 1 tsp (5 mL) ground cloves
- 1 tsp (5 mL) ground nutmeg
Combine spices together and store for up to 3 months in an airtight glass container in a cool, dark, and dry place. Makes 6 Tbsp (80 mL)
This collection was originally published in the October 2025 issue of alive magazine.
Tandoori Chicken Flatbread with Cilantro Lime Crema
Ingredients
- 1 cup (250 mL) plain Greek yogurt
- 2 cloves garlic, peeled and grated or finely minced
- 2 tsp (10 mL) peeled and grated gingerroot
- 1 Tbsp (15 mL) + 1 tsp (5 mL) avocado oil, divided
- 1 Tbsp (15 mL) lemon juice
- 1 Tbsp (15 mL) garam masala
- 1 Tbsp (15 mL) ground Kashmiri chili, or 3/4 tsp (4 mL) paprika and 1/4 (1 mL) chili powder
- 1 tsp (5 mL) ground coriander
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) ground cinnamon
- 1/2 tsp (2 mL) sea salt
- 1/4 (1 mL) ground black pepper
- 1/4 tsp (1 mL) ground turmeric
- 1/4 tsp (1 mL) ground fenugreek
- 1/4 tsp (1 mL) ground cardamom
- 1 lb (450 g) boneless, skinless chicken thighs
- 3/4 cup (180 mL) plain Greek yogurt
- 1/2 cup (125 mL) cilantro leaves, not stems
- 1 clove garlic, peeled and grated, or finely minced
- 1 Tbsp (15 mL) unsweetened cashew milk (or any unsweetened milk)
- 2 tsp (10 mL) lime juice
- 1/2 tsp (2 mL) lime zest
- 1/4 tsp (1 mL) onion powder
- 1/8 tsp (0.5 mL) sea salt
- 3 Tbsp (45 mL) tomato paste
- 1 tsp (5 mL) extra-virgin olive oil
- 1/2 tsp (2 mL) garlic powder
- 1/2 tsp (2 mL) onion powder
- 1/2 tsp (2 mL) Worcestershire sauce
- 1/4 tsp (1 mL) coconut sugar
- 4 plain naan
- 2 cups (500 mL) finely shredded mozzarella cheese
- 1/3 cup (80 mL) finely diced red onion
- 1/3 cup (80 mL) finely sliced green bell pepper
- 1/3 cup (80 mL) thinly sliced mango
- 1/4 cup (60 mL) chopped cilantro
Directions
01
In medium glass bowl with lid, whisk together yogurt, garlic, gingerroot, 1 Tbsp (15 mL) avocado oil, lemon juice, garam masala, Kashmiri chili, coriander, cumin, cinnamon, sea salt, pepper, turmeric, fenugreek, and cardamom. Pat chicken thighs dry with paper towel and, with sharp knife, carefully cut diagonal slits deep into chicken thigh. Submerge chicken thighs in yogurt marinade. Cover marinating chicken and refrigerate overnight or up to 48 hours.
02
Next day, lightly grease broiling tray with remaining 1 tsp (5 mL) avocado oil. Place tray on parchment-lined drip tray for easier cleanup. Remove chicken thighs from marinade and place on broiling tray. Broil chicken at 400 F (200 C) for 22 minutes, flipping chicken halfway through and until internal temperature of chicken in thickest part is 165 F (75 C). Remove from oven and let rest for 5 minutes. Cut chicken into bite-sized pieces and cover with parchment paper until flatbread assembly.
03
While chicken cooks, prepare cilantro lime crema. To small food processor, add yogurt, cilantro, garlic, cashew milk, lime juice, lime zest, onion powder, and sea salt. Blend ingredients until creamy, pour in glass bowl with lid, and set aside.
04
For flatbreads, in small bowl, whisk together tomato paste, olive oil, garlic powder, onion powder, Worcestershire sauce, and coconut sugar. Set aside.
05
Preheat oven to 425 F (220 C). On parchment-lined baking tray, place naan. Spread tomato sauce evenly among naans. Divide equally and top each naan, in order, with mozzarella cheese, diced tandoori chicken, red onion, green pepper, and mango. Bake in preheated oven for 8 to 10 minutes.
06
Remove flatbread from oven, top with cilantro lime crema and chopped cilantro, and serve.
Susan Rossit, RHN, is a holistic nutritionist, recipe developer, and food fanatic. If she’s not in her kitchen cooking it, she’s in her garden growing it. @ahealthylatitude
